For the crust: Combine the cookies and sugar in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well blended. Spray the cake pan with a cooking spray (i.e. PAM®). Transfer cookie mixture to the pan and pat into the bottom and up 1” of the side. Set aside.

For the bottom layer: Pour the melted peanut butter onto the crust. Begin in the middle and pour towards the outside of the crust. Refrigerate while preparing the filling.

For the filling: Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs one at a time and mix until smooth. On low speed, mix in the melted chocolate, then the vanilla and whipping cream. Remove from the mixer and fold in the chopped Reese’s cups. Pour the filling over the bottom layer and bake at 325º for 50 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.

Cover a 12” round cakeboard with plastic wrap. Place the cheesecake in a larger pan. Fill halfway up the side of the cheesecake pan with very warm water. Let sit for 20 – 30 seconds. Take cheesecake out of the water and dry the cake pan. Cover with the 12” covered cakeboard and turn upside down. Bang the pan two or three times against a towel lined countertop to loosen the cake from the pan. Remove the cake pan. If cheesecake does not come out right away, place back in very warm water. Depending on how cold the cheesecake is, this process may have to be repeated several times. Place a serving plate over the bottom of the cheesecake and turn rightside up.

For the topping: Melt 2 ounces chocolate chips with the whipping cream, either on the stove or in the microwave. Stir until smooth. Spoon into a small plastic freezer bag and make a small cut in one of the bottom corners. Squeeze the topping out over the cake.

Betsy’s Tidbits: This cheesecake may also be prepared in a 10” springform pan. Butter the side of the pan and line the bottom with parchment paper. Once the cake is cool, remove the side of the pan and continue with the topping.

Filling the bottom of a kitchen sink with very warm water is an alternative way to loosen the cheesecake from the pan. Hold the pan steadily in the warm water, making sure that the water does not splash into the pan. Dry the bottom of the pan and continue with the instructions as written above.

Recipe by Desserts Required at https://www.dessertsrequired.com/chocolate-peanut-butter-cheesecake